Gingersnap and Pumpkin Cinnamon Roll Cookies

Gingersnap and Pumpkin Cinnamon Roll Cookies are a simple and fun recipe twist on cinnamon roll sugar cookies. Perfect for your holiday cookie exchange!

Gingersnap and Pumpkin Cinnamon Roll Cookies are happening today.  Ohhhhh yum!

Yes, I am one of those crazy folks who begins dreaming about everything pumpkin at the end of July. I know, I know.  But around here schools start up at the beginning of August, so the back-to-school displays are all over the place and it’s just a Pavlovian response that I just cannot resist!

Save this recipe!

Save this recipe! Enter your email below and we’ll shoot it straight to ya!

Please enable JavaScript in your browser to complete this form.

Email

Email *

Save

I consent to receive email from this site 💌

And really, why would I want to?  Pumpkin is magical.  It’s delicious in sweets, in savories, and I am literally (figuratively) unable to get enough.  So, please forgive me for scooching the season forward just a smidge.

*Official* EVERYTHING PUMPKIN season is right around the corner, so here we are with my Gingersnap and Pumpkin Cinnamon Roll Cookies – just in case the Cinnamon Roll Pumpkin Sugar Cookies weren’t Autumn enough for you.

Or, if you just needed another excuse to make MORE PUMPKIN FOOD!!!  Because, nom nom nom nom.

Shop for your baking needs with our Amazon affiliate links:

• Aluminum baking sheets
• Silpat non-stick baking mats
• Cookie baker apron

it’s important to have helpers!

my kitchen comes with taste testers

———-

1. 

   5 from 4 votes

   Gingersnap and Pumpkin Cinnamon Roll Cookies

   Created by: April Woods

   
   

   Course Dessert

   Cuisine American

   Prep Time 10 minutes mins

   Cook Time 10 minutes mins

   Total Time 20 minutes mins

   Print

   Pin

   Share

   Rate

   12

   Gingersnap and Pumpkin Cinnamon Roll Cookies are a simple and fun recipe twist on cinnamon roll sugar cookies. Perfect for your holiday cookie exchange!

   Save this recipe! Enter your email below and we'll shoot it straight to ya!

   Please enable JavaScript in your browser to complete this form.

   Email

   Email *

   Save

   By submitting your email you consent to receive email from this site.

   Ingredients

    

   1x2x3x

   • ▢ One package gingerbread cookie mix prepared (I'm partial to Betty Crocker)
   • ▢ 4-5 ounces  Pumpkin Butter  about 8-10 tablespoons
   • ▢ glaze ingredients optional:
   • ▢ 2 tablespoons whole milk
   • ▢ 2 tablespoons melted butter
   • ▢ 1/4 teaspoon real vanilla extract
   • ▢ 2 cups powdered sugar

   Instructions

   • Roll cookie dough out into a large rectangle, on a piece of foil or plastic wrap.
   • Spread a thin layer of pumpkin butter (I hope you're using my pumpkin butter recipe!) over cookie dough and roll up lengthwise.  Wrap with foil or plastic wrap and freeze at least 2-3 hours.
   • Carefully remove dough from wrap, and slice into 1/2" thick cookies.  Bake on parchment at 375 degrees for approximately 9 - 11 minutes (until edges are set).  Cool on a wire wrack.
   • Optional glaze step: combine milk, butter, and vanilla. Pour slowly into sugar, stirring constantly until desired consistency is reached.   Drizzle over cookies.
   • Enjoy!!!

   Notes

   Calories are automatically generated. For best results calculate based on your exact ingredients.

   Nutrition

   Calories: 133kcal

   

   Did You Make This Recipe?

   Share it with me on Instagram and use the hashtag #mamalovesfood and follow on Pinterest for even more!

   Email Recipe Pin Recipe Share Recipe

    

   ———- 

   You might also enjoy!Originally published 09.14.14

   GINGERSNAP AND PUMPKIN CINNAMON ROLL COOKIES, INGREDIENTS:

   • One package gingerbread cookie mix, prepared (I’m partial to Betty Crocker)
   • 4-5 ounces Pumpkin Butter (about 8-10 tablespoons)
   • glaze ingredients (optional):
     • 2 tablespoons whole milk
     • 2 tablespoons melted butter
     • 1/4 teaspoon real vanilla extract
     • 2 cups powdered sugar

    

   GINGERSNAP AND PUMPKIN CINNAMON ROLL COOKIES, DIRECTIONS:

   1. Roll cookie dough out into a large rectangle, on a piece of foil or plastic wrap.
   2. Spread a thin layer of pumpkin butter (I hope you’re using my pumpkin butter recipe!) over cookie dough and roll up lengthwise.  Wrap with foil or plastic wrap and freeze at least 2-3 hours.
   3. Carefully remove dough from wrap, and slice into 1/2? thick cookies.  Bake on parchment at 375 degrees for approximately 9 – 11 minutes (until edges are set).  Cool on a wire wrack.
   4. Optional glaze step: combine milk, butter, and vanilla. Pour slowly into sugar, stirring constantly until desired consistency is reached.   Drizzle over cookies.
   5. Enjoy!!!